Method for refreshing, storing and transporting litchi

A lychee and fresh fruit technology, which is applied to the preservation of fruits and vegetables, food preservation, and preservation of fruits and vegetables by freezing/refrigeration, etc., can solve the problems of difficulty in long-term storage and transportation, poor long-term results, and limited long-distance transportation and sales. , to inhibit the activity of microorganisms such as mold, improve the preservation effect, and reduce the effect of mold invasion.

Inactive Publication Date: 2017-06-13
福建省亚热带园艺植物研究中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fresh-keeping storage and transportation methods for litchi on the market are to inhibit enzyme activity and microbial activity through low-temperature storage. Shipping Sales Restricted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Picking: Litchi picking requires 8 maturity, no pests, no mechanical damage, and put it in a cool place after picking;

[0022] 2. Pre-cooling: Pre-cooling the picked lychees in time, using ice cubes and water, adding 150mg / L seaweed oligosaccharides + 1000mg / L prothine and 0.2% citric acid to soak the fresh lychees for 15 minutes; Among them, seaweed oligosaccharides are asparagus agar oligosaccharides, which are 4-8 sugars prepared by co-cultivating Flammeovirga Pacifica H2 with asparagus and directly degrading asparagus through the enzyme system produced by microorganisms. mixture;

[0023] 3. Drying: the soaked lychees are dried in the shade;

[0024] 4. Packaging: Put the dried lychee in a breathable plastic wrap, and then pack it into a box or frame;

[0025] 5. Storage and transportation: refrigerated trucks are used, and the temperature is controlled at 10°C;

[0026] 6. Sales: Fresh-keeping cabinets are used, and the temperature is controlled at 5°C.

[...

Embodiment 2

[0030] 1. Picking: Litchi picking requires 8.5 to mature, no pests, no mechanical damage, and put it in a cool place after picking;

[0031] 2. Pre-cooling: Pre-cool the picked lychees in time, add ice cubes and water, add 180mg / L seaweed oligosaccharides + 1200mg / L prothine and 0.1% citric acid to soak the fresh lychees for 15 minutes; Among them, seaweed oligosaccharides are asparagus agar oligosaccharides, which are 4-8 sugars prepared by co-cultivating Flammeovirga Pacifica H2 with asparagus and directly degrading asparagus through the enzyme system produced by microorganisms. mixture;

[0032] 3. Drying: the soaked lychees are dried in the shade;

[0033] 4. Packaging: Put the dried lychee in a breathable plastic wrap, and then pack it into a box or frame;

[0034] 5. Storage and transportation: refrigerated trucks are used, and the temperature is controlled at 10°C

[0035] 6. Sales: Fresh-keeping cabinets are used, and the temperature is controlled at 5°C

[0036] W...

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PUM

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Abstract

The invention discloses a method for refreshing, storing and transporting litchi. The method comprises the following steps: picking and selecting fresh litchi being 8 / 10-9 / 10 matured, free from pest and disease damage and free from mechanical damage; soaking into ice water mixture for 10-25 minutes, wherein the ice water mixture is composed of ice water, 100-200mg / L alga oligosaccharides, 800-1500mg / L iprodione and 0.1-0.4% citric acid; placing the soaked fresh litchi in shade, airing and then packaging; storing and transporting in a refrigerated truck at 10-12 DEG C; storing in a refreshing cabinet at 5-8 DEG C, thereby marketing. According to the method provided by the invention, the refreshing effect of the litchi is promoted; the fresh state of the litchi at a picking moment can be kept; after 25 days, the rate of intact fruit is above 80%; the litchi can be conveniently stored and transported.

Description

technical field [0001] The invention belongs to the field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping storage and transportation method of litchi. Background technique [0002] Litchi is produced in tropical and subtropical regions. It is deeply loved by people because of its bright red skin, white and crystal clear flesh, juicy and sweet taste, and high nutritional value. Freshly picked lychees are complete in color, fragrance, and nutrition. However, the color changes in one day, the aroma changes in two days, and the taste changes in three days. It is difficult to store and transport, which greatly limits the promotion of lychees, and it is very easy to cause economic losses to fruit farmers due to poor sales. , thus the preservation of litchi is an urgent problem to be solved. [0003] The main reason why lychees are prone to deterioration is browning and rot. Among them, browning is mainly caused by dehydration, enzymatic change, etc., ...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/154
Inventor 蓝炎阳王少峰刘顺兴
Owner 福建省亚热带园艺植物研究中心有限公司
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